High Cheese
Saucier
While watching Next IC last night, Symon brought up a good debate: Which is more important, how the person flavors a dish or how they execute it? Of the two last contenders, one showed they have great skills with flavors but lacked execution (over cooked, under cooked, etc.)and the other had great talent with execution but lacked a little with testing new flavors.
I went back and fourth with different scenarios to come up with a conclusion, but stayed on the fence. Personally, I'm leaning a teeny tiny bit more towards execution since developing flavors can come gradually, and if your competing on IC you should already know when your fish is done.
What say you?
I went back and fourth with different scenarios to come up with a conclusion, but stayed on the fence. Personally, I'm leaning a teeny tiny bit more towards execution since developing flavors can come gradually, and if your competing on IC you should already know when your fish is done.
What say you?